Sweet and Smoky Grilled Duck
From the cookbook; Recipes from Nature by Kay & Bill Lindner
Recipe contributed by Teresa Marrone
4 cups apple juice
4 cups cold water
½ cup coarse kosher salt
½ teaspoon Tabasco (or similar hot sauce)
1 or 2 whole ducks, skin on, halved and washed
1/3 cup orange juice
3 tablespoons honey
1 tablespoon chopped fresh rosemary leaves (or 1 tsp. if using dried)
2 teaspoons paprika
½ teaspoon fresh ground black pepper
Combine the apple juice, water, salt and Tabasco in a large ceramic or stainless-steel pot. Stir until the salt dissolves. Add the duck halves and weigh down with a ceramic plate. Cover and refrigerate for 2 hours.
Prepare a hot fire in a charcoal grill by arranging the charcoal in two banks at the sides of the grill. Place a metal pan between the banks of coals and fill the pan with water. Soak a few handfuls of fruitwood chips in water.
When the coals are hot and covered with white ash, remove the duck from the brine and pat dry. Discard the brine. Drain the wood chips and toss half of them onto the coals.
With the grill grate over the coals, arrange the duck halves, skin-side-up, over the water pan (NOT THE COALS.) Cover the grill and cook for 20-30 minutes, depending on the size of the ducks. Add the remainder of the wood chips to the coals and move the ducks around, keeping them skin-side-up. Cover and cook for another 15-30 minutes.
Meanwhile, mix the orange juice, honey, rosemary, paprika and pepper in a small bowl.
After the ducks have cooked for 35-60 minutes, turn the ducks skin-side-down and brush with the orange juice mixture. Cover and cook, turning and basting every 5 minutes, for 20 minutes longer.
Serve immediately. Makes 2-4 servings.